PPT-27 Vegetable Cookery Objective

Recall factors that affect the flavor texture color and retention of nutrients of cooked vegetables Principles of Vegetable Cookery To choose the best cooking method for a vegetable chefs consider. The teams approach is to help you learn through a combination of both demonstration and hands on practice to ensure you get the most out of your session On the day well provide you with aprons and workbooks and we usually serve a light lunch during Prepared by:. Dr. C. Boyd Ramsey. Professor Emeritus. OBJECTIVES. To show the importance of cooking procedures on meat palatability. To match each meat cut with the best cooking method. To present the key procedures needed for successful indoor and outdoor meat cookery. ANSC 3404. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. Center Slice. P – Pork. E – Ham or Leg. 44 – Center Slice. D/M – Dry/Moist Cookery. Rump Portion. P – Pork. E – Ham or Leg. 25 – Rump Portion. D/M – Dry/Moist Cookery. Shank Portion. P – Pork. Vegetable Basics. Vegetables are versatile foods that add . color. , . flavor. , and . texture. to any meal. Vegetables are . edible. plants and include the following parts:. Flowers. Seeds. Stem. Leaves. Parts? What Kind of Parts?. Vegetable parts. Leaf. Stem. Flowers. Fruit . Root. Seeds. Name the Vegetable Part. Leaf. Stem. Root. Seeds. Flower. Fruit . Corn. Name the Vegetable Part. Leaf. Stem. Root. Vegetable Orchestra. Based in Vienna. Founded in February 1998. Instruments made entirely of fresh vegetables. Include carrot recorders, zucchini trumpets, eggplant clappers. Eleven . musicians, . one sound technician. 1-2 interactive . lessons . - with teacher notes and resources. Appropriate for any age group or subject class - . i.e. . Junior Technology, Senior Hospitality. Brunoise. This is a very small diced cube, sized between 1-3 mm square. . Presented by: Kent Phillips. kent.a.phillips@gmail.com. 2. Maryland . Master Gardeners’. Mission. To educate Maryland residents about safe, effective and sustainable horticultural practices that build healthy gardens, landscapes, and communities.. Implement common cooking methods for the two types of . potato.. Potatoes. Potato cookery varies depending on the type of potato—mealy or waxy. Each type of potato is more successfully prepared in different ways. to build your repertoire. mythectomy. Sweet or savory. Al dente. Blanching. The parts (utilization). our goal. Consider produce first possibilities. Better at cooking plants. Understanding of equipment uses. Part Two Student Activity SheetNAQ Nutritionformerly trading as Nutrition Australia Qldwwwnaqldorg6/100 CampbellSt Bowen Hills Qld 4006 einfofoodsmartschoolsorgCopyright 2013 The Australian Nutrition MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. D1.HCC.CL2.01. . Slide . 1. Apply basic techniques of commercial cookery. This unit comprises three Elements:. Select and use equipment. Apply wet methods of cookery. Apply dry methods of cookery. .